An ideal soup to serve chilled on a summer’s day, just add a dollop of crème fraiche and a few mint leaves. Packed with veggies and fresh flavours, this is one to make in a batch and eat throughout the week.
- 1 tbsp of olive oil
- 1 medium leek trimmed and roughly chopped
- 1 onion, roughly chopped
- 1 garlic clove, finely chopped
- 500g of frozen peas
- 1 baby gem lettuce, root trimmed and leaves roughly chopped
- Large handful of fresh mint leaves
- 800ml of hot chicken or vegetable stock
- 1–2 tbsps of lemon juice
- 4 tbsps of crème fraiche, to serve (optional)
- Salt and black pepper
- Heat the oil in a large saucepan. Add the leek and onion and cook them over a gentle heat for 5 minutes or until the onion is soft but not coloured. Add the garlic and cook for a further minute.
- Add 400g of the peas, the lettuce, most of the mint leaves (reserving some for garnishing later) and 700ml of the stock. Bring the soup to the boil and then simmer it for 2–3 minutes.
- Blend the soup with a stick blender or in a food processor until you have a thick purée. Add more stock to get the consistency you like, then add the remaining peas and warm though for a further 2–3 minutes. Add lemon juice and seasoning to taste.
- Serve the soup hot or cold, with a drizzle of crème fraiche and/or a swirl of mint oil and a scattering of chopped mint. Delicious served with some crusty soda or sourdough bread.
Recipe courtesy of Davina's Sugar-Free In A Hurry by Davina McCall, photography by Andrew Hayes-Watkins, Karl Gough (Orion Books, £16.99)